Directions

PREHEAT oven to 350FCUT up the 8 strips of bacon into fine pieces, and place into a pan and fryPLACE chicken breasts on a counter, in between 2 pieces of plastic wrap. Using a rolling pin or frying pan, smash the chicken breasts until they are relatively ¼" thickADD the diced cloves of garlic to the frying pan, in the bacon fat. Remove once the bacon is fragrantREMOVE the chicken breast from the plastic wrap, and season with a little salt and pepper. Add a bit of bacon, both cheeses, half sprig of rosemary and 4 whole sage leaves to the top of the chicken breast. Once done, roll nice and tight. MIX panko crumbs with olive oil, and then season with salt, pepper, and the leaves from 8 sprigs of thyme. In a separate mixture, beat 2 eggs with a couple tablespoons of water. In yet another separate mixture, season the flour with a couple pinches of salt and pepperDIP the rolls of chicken first in the seasoned flour, then in the egg mixture, and finally in the panko crumbs. Then, place them on a greased or non stick baking sheet. BAKE in the oven for roughly 20-25 minutes, or until the outsides become golden and the juices run clear on the insideSLICE on an angle and serve with a side of arugula salad and a clean Dijon vinaigrette